fnjay
is one Smokin' Farker
Just shy 14lb prime packer rubbed with black ops and smoke with oak. Kept it bellow 250 and most of the time at 220-230.
Did a really minimal trim. It just didn't seem to need much messing with.
On at about 8PM
There she rolls
Still needs a few hours....going no wrap all the way baby! Another first.
And done..probe tender at 2:30pm...went into cooler for about 3.5 hours till everyone was well "hydrated" and ready to eat. Another first....I've never bothered with long rest before.
Moist n tender with hella nice bark!
The bend
I was happy with it, as was all the guests. Even every kid had themselves a brisky samich! I chopped this all up and mixed point and flat. Really liked it that way. Changed too many variables all at once vs previous brisket so I was a bit nervous.....all in all best one to date though:bow:
Did a really minimal trim. It just didn't seem to need much messing with.
On at about 8PM
There she rolls
Still needs a few hours....going no wrap all the way baby! Another first.
And done..probe tender at 2:30pm...went into cooler for about 3.5 hours till everyone was well "hydrated" and ready to eat. Another first....I've never bothered with long rest before.
Moist n tender with hella nice bark!
The bend
I was happy with it, as was all the guests. Even every kid had themselves a brisky samich! I chopped this all up and mixed point and flat. Really liked it that way. Changed too many variables all at once vs previous brisket so I was a bit nervous.....all in all best one to date though:bow:
